Vegetable Noodle Soup Bowl


1.8 litres (3¼ pints) good vegetable stock
5cm (2in) fresh root ginger, peeled and grated
1 red chilli, deseeded and finely chopped
6 spring onions, sliced
1½ tsp Chinese five spice powder
1 tbsp light muscovado sugar
1 tbsp sweet chilli sauce
1 tbsp soy sauce
150g (5oz) shiitake mushrooms, sliced
50g (2oz) fine egg noodles
1 pak choi, sliced
Juice of ½ small lime
Small bunch of coriander, chopped

Vegetable Noodle Soup Bowl

Super healthy and light, this soup is packed with goodness and is ideal for a light lunch or as a first course.



  1. Pour the stock into a large saucepan and bring up to the boil.

  2. Add the ginger, chilli, spring onions, Chinese five spice powder, sugar, sweet chilli sauce and soy sauce, reduce the heat and simmer gently for 5 minutes.

  3. Add the mushrooms and noodles and simmer for 3–4 minutes until the noodles are cooked. Stir in the pak choi and lime juice and check the seasoning. Simmer for a further 2 minutes.

  4. Ladle into bowls and sprinkle with coriander to serve.


  • Can be made up to a day ahead – add the noodles and pak choi just before serving.
  • Not for freezing.

This recipe is taken from: Love to Cook